Frozen Piña Colada

“The advent of Coco Lopez made the modern Piña Colada into what it is today. Little to no work to get that fresh coconut flavor?! Hit the blender and relax!”
– Courier Classics
  • 1.50 oz White Rum
  • 2.00 oz Coco López cream of coconut
  • 2.00 oz pineapple juice
  • 1 heaping cup ice cubes

Garnish: pineapple wedge on a cocktail umbrella

Bar Tools: jigger, blender

Glass: tiki or hurricane glass

Each box includes all ingredients including garnish. Bar tools and glassware not included but can be ordered separately at checkout.

All orders for alcohol are fulfilled by Keystone Wine & Spirits.

  1. Chill Tulip or Hurricane Glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes.
  2. Shake Coco López cream of coconut super hard before opening, then open can and stir contents.
  3. Measure and add all ingredients (except for garnish) in a blender and blend for 10 seconds or until smooth.
  4. Remove Tulip or Hurricane Glass from fridge/freezer or if using ice water, empty the glass.
  5. Pour contents from blender into the glass.
  6. Garnish with a wedge of pineapple on a cocktail umbrella.
  7. Cheers!
  • 1 Bacardí Superior Rum (375ml bottle)
  • 2 Coco López Cream Of Coconut (15oz cans)
  • 3 Pineapple Juice (6oz cans)
  • 1 Pineapple Wheels (Can)
  • 8 Umbrellas

A party kit version (makes 16 drinks) of this cocktail is available here.

Sweetness Level
Adventurousness Level

Per Cocktail
8 Cocktails per order*
*Tip to bartender, Taxes & Delivery Included

Courier Classics
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